Omelette in a Mug

Friends, I have a new favorite way to cook eggs—in a mug, in a microwave.

No kidding. For reals!

Why??? Well first, it takes only a couple minutes to make, and clean-up is easy.

Second, while so many microwave mug recipes result in a poor substitute for something properly cooked, a microwaved mug omelette is surprisingly tender and delicious.

Third, when I’m trying to eat light, this way of cooking eggs cuts down substantially on added fat. It just uses a quick spray of cooking oil (or a wipe of olive oil) on the inside of the mug. (For those of you who count calories, I counted 200 in this recipe, your analysis may vary.)

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‘Free From’ Ice Cream Trends in $28 Billion Market

Ice cream has a reputation for being a sugar-heavy, nutrition void calorie bomb—and rightfully so. But today’s ice cream has the potential offer much more by adding much less (i.e., less sugar, less fat, etc.). Food industry marketers are astutely churning out a variety of healthier, yet still decadent, frozen treats to please modern American consumers, according to market research firm Packaged Facts in the new report, Ice Cream and Frozen Desserts in the US, 9th Edition.

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Brianna’s Creamy Cilantro Lime Dressing

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Hershey Provides 2017 Outlook

The Hershey Company announced sales and earnings for the fourth quarter ended December 31, 2016. Consolidated net sales were $1,970.2 million compared with $1,909.2 million for the fourth quarter of 2015. Reported net income for the fourth quarter of 2016 was $116.9 million or $0.55 per share-diluted, compared with $227.9 million or $1.04 per share-diluted for the comparable period of 2015.

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Tillamook Whole Milk Farmstyle Greek Yogurt

With increased consumer demand for whole milk yogurt options, Tillamook responded with a wholesome recipe with 4% milkfat and premium, innovative flavor combinations.

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Bolthouse Farms MAIO

The MAIO spreads are non-GMO, gluten free, contain no artificial flavors and have 0 grams trans-fat

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Marbled Dipping Ganache

The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love! Get Recipe!

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